Butterscotch Brown Butter Cookies

Rummaging through the boot-box full of recipes where I keep all the recipes Grandma Mo sent me (looking unsuccessfully for the Vanilla Souffle recipe I was eyeing up last weekend), I came across this recipe. I thought it would be perfect to try while Dad’s here, as the browned butter and brown sugar make the cookie sort of caramel-y. (Also, I had all the ingredients in the house.) I tweaked the recipe by substituting all brown sugar for the white sugar that was called for, adding extra butterscotch chips, and reducing the bake time.


  • 1 lb (4 sticks) of butter, cut into pieces
  • 1 1/3 c. packed brown sugar
  • 1 1/2 tsp. vanilla extract
  • 2 large eggs
  • 4 2/3 c. flour
  • 1 tsp. salt
  • 2 tsp. baking soda
  • 12 oz butterscotch chips


  1. Preheat oven to 350 degrees. Grease two baking sheets and set aside.
  2. In a medium-size pan, heat butter over medium-low heat, swirling the butter in the pan over the heat.
  3. Cook the butter continuing to swirl the butter around in the pan. (This part will take a while.) The butter will foam and then slowly settle. The butter should be turning a golden color and you’ll see specks of brown forming. Remove from the heat and allow to cool slightly.
  4. Stir in the sugar and vanilla. Allow liquids to cool to room temperature (this will also take a substantial amount of time) then add the eggs, whisking to combine.
  5. In a large bowl mix together the flour, salt, and baking soda. Add liquids to the flour and mix well. Add butterscotch chips and stir until well combined.
  6. Using a small spoon or scooper, scoop out the dough and place cookies about one inch apart on the greased baking sheets. Bake for 8 to 10 minutes or until the cookies are light brown. Set on wire racks to cool.

This recipe is so easy you could practically make these cookies blindfolded. The most time-consuming part is waiting for the butter to brown (by the way, I didn’t swirl the butter at all — I just let it sit there on the stove and bubble away) and waiting for the butter/sugar/vanilla combo to cool to room temperature.

When you brown the butter you may end up with what looks like burnt crumbs on the bottom of the pan. Well, I did. I just swept them into the mixing bowl and incorporated the rest of the ingredients. No fear. No burnt taste about this cookie!

Last note: don’t worry about spacing these cookies when you’re placing the dough on the baking sheet. The dough doesn’t spread (or spreads very, very minimally) during the baking process.

Dad loved these cookies. He swears they are almost as good as the Butter Cake with Caramel Icing. If you love caramel, you need to try these cookies.

Yields approximately 52 cookies.

Recipe rating: 

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